Fish Tacos With Cucumber Relish Recipe 45

CERVEZA-BATTERED FISH TACOS WITH QUICK-PICKLED ONION AND CUCUMBER

Steps:

• Fill a large pot with oil halfway up the pot. Heat oil to 350 degrees F. Preheat grill.
• In a medium bowl, mix together 1 cup flour, cumin, cayenne, and salt. Slowly whisk in beer until thick, but not runny. Dredge fish in remaining flour first, then dunk in the batter. Fry in batches until golden brown, about 5 minutes. Drain on paper-toweled lined plate.
• Meanwhile, grill tortillas on grill.
• Serve fish in tortillas topped with Quick-Pickled Onion and Cucumber.
• In a medium saucepan, bring to a boil the vinegar, sugar, water, and salt. Add onions and cucumber and continue to cook a few minutes more. Remove from heat, add chile, and transfer to a bowl. Let cool slightly then chill covered, for at least 1 hour.
• Toss in the tomato and cilantro, 5 minutes before serving.

FISH TACOS WITH CUCUMBER RELISH RECIPE - (4/5)

Steps:

• 1. Combine oil, 2 tbsp lime juice, chile powder, 1/2 tsp salt, and 1/2 tsp pepper. Toss with fish in glass dish and refrigerate for 15 minutes. 2. Meanwhile, for relish, stir together cucumber, onion, oj, 2 tbsp lime juice, sugar and remaining salt and pepper in a bowl. Set aside. 3. For crema, combine mayo, sour cream and remaining lime juice; refrigerate. 4. Prepare grill. Spray with cooking spray and heat to med-high. Grill fish for 3-4 minutes per side or until just opaque in center. Remove from grill and cool slightly. Warm tortillas on grill for 20 seconds on each side. 5. Add serrano chile to relish; spoon 2 tbsp relish into each tortilla. Divide pieces of fish in half and put on tortilla. Top with 2 tbsp pico de gallo. Drizzle with 2 tsp crema.